Costa Rican Coleslaw Food

COSTA RICAN COLE SLAW

Steps:

• In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
• Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
• Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
• Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving.

COSTA RICAN COLESLAW

Steps:

• In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
• Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
• Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
• Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.